A rich, creamy version of an elegant favorite. Great for a dinner party, as it can be made ahead!

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Recipe Summary

prep:
20 mins
cook:
25 mins
additional:
15 mins
total:
1 hr
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease 6 individual baking dishes.

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  • Bring sherry to boil in a medium saucepan, and stir in shallots, green bell pepper, mushrooms, and pimento. Over medium heat, cook, stirring occasionally, until only a small amount of liquid remains.

  • In a small saucepan over low heat, whisk together heavy cream and egg yolk for about 3 minutes. Stir into the shallot mixture. Mix in dry mustard.

  • Remove the mixture from heat, and stir in the crab. Cool, stir in the mayonnaise, then scoop into the prepared dishes. Top with Gruyere cheese.

  • Bake 10 minutes in the preheated oven, until lightly browned.

Nutrition Facts

513 calories; protein 21.8g 44% DV; carbohydrates 11.2g 4% DV; fat 41.3g 64% DV; cholesterol 142.7mg 48% DV; sodium 775.9mg 31% DV. Full Nutrition
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Reviews (13)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/12/2003
This was wonderful. I did make some changes...left out pimiento g pepper and mushrooms and I doubled the shallots. Also recipe doesn't say when to add mayo but I stirred it in at the end. My whole family loved it. Will definitely make this again Read More
(38)

Most helpful critical review

Rating: 1 stars
10/25/2010
I live in Virginia where blue crab is a standard. I was very disappointed in this recipe. How you can have Crab Imperial without butter is beyond me so I added butter. But really I think there are probably much better recipes out there. Crab is delicate and delicous without all the mushrooms green pepper etc. I would have liked a little garlic also. Don't waste a good pound of crab on this... Read More
(16)
16 Ratings
  • 5 star values: 12
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
02/12/2003
This was wonderful. I did make some changes...left out pimiento g pepper and mushrooms and I doubled the shallots. Also recipe doesn't say when to add mayo but I stirred it in at the end. My whole family loved it. Will definitely make this again Read More
(38)
Rating: 5 stars
05/04/2005
This was a huge success when I made it for dinner guests recently! It was rich and creamy and had just the right amount of seasonings that didn't overwhelm the taste of the crab meat. The only changes I made is I didn't use the mushrooms (I never had crab imperial with mushrooms and my guests don't like them) and I used red bell pepper instead of the green as my guests don't like them either. I used it to stuff lobster tails with adding the crab half way through the cooking (at 350 degrees) then stuck them under the broiler just long enough to get them golden and bubbly. They're still talking about it. Read More
(32)
Rating: 5 stars
08/08/2008
This was excellent! It tasted like something you would get at a resturant. I am from Maryland and have grown up on Good Maryland crabs. This recipe won't let you down. Will definitly make again! I used jumbo lump crab meat and would highly recomend to use only the best! My husband Loved it! Read More
(26)
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Rating: 1 stars
10/25/2010
I live in Virginia where blue crab is a standard. I was very disappointed in this recipe. How you can have Crab Imperial without butter is beyond me so I added butter. But really I think there are probably much better recipes out there. Crab is delicate and delicous without all the mushrooms green pepper etc. I would have liked a little garlic also. Don't waste a good pound of crab on this... Read More
(16)
Rating: 5 stars
06/11/2011
I found cooking the sherry almost dry and using only 1/2 cup of mayonnaise produced an excellant product. Put under the broiler for a minute to brown nicely. Read More
(9)
Rating: 4 stars
12/07/2008
Substituted minced celery for green peppers omitted the mushrooms and doubled the shallots. I could not find gruyere cheese in the grocery store so I just used deli swiss. This was very good only next time I will use less sherry. Read More
(7)
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Rating: 5 stars
01/08/2008
This is excellent! Didn't add the mushrooms and only a little bit of green pepper. It was a little runny so next time I will reduce the sherry so there is hardly any left at all. Also didn't have gruyere cheese so had to use sharp/monterey jack mixture. Next time will use the gruyere cause I'm sure it will be so much better. Read More
(5)
Rating: 4 stars
04/27/2004
It was good but we didn't get shallots. The store clerk gave us the wrong thing green onions but otherwise it was good. Read More
(5)
Rating: 5 stars
01/02/2012
Perfect a special holiday menu such as Christmas. I minimized the green pepper. Added minced celery a dash of worceshire sauce and a smidgen Old Bay seasoning. They're still talking about it... Read More
(5)
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